My Dad's No-Fail Mayonnaise Recipe

Feb 25, 2013 @ 4:38 PM
Posted by Anne Maxfield, Special Contributor

Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 8

Low-Carb, Low-Sodium
Sugar-Conscious

Fat	30g	46%
Saturated	2g	12%
Trans	0g	0%
Carbs	0g	0%
Fiber	0g	0%
Sugars	0g	0%
Protein	1g	2%
Cholesterol	23mg	8%
Sodium	76mg	3%
Calcium	6mg	1%
Magnesium	2mg	0%
Potassium	15mg	0%
Iron	0mg	1%
Zinc	0mg	1%
Vitamin A	35IU	1%
Vitamin C	1mg	1%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	2%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	1%
Folic Acid (B9)	3µg	1%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	5mg	25%
Vitamin K	21µg	26%
Fatty acids, total monounsaturated	19g	0%
Fatty acids, total polyunsaturated	8g	0%

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The Accidental Locavore never buys mayonnaise anymore because it's so easy to make, and once you've had homemade mayo, you're spoiled for life. My dad taught me a long time ago how to make mayonnaise, so here is his no-fail recipe.

INGREDIENTS

1 large egg
1 tablespoon lemon juice, or a vinegar of your choosing
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt, to taste
1 small clove garlic
1 teaspoon chopped tarragon
1 cup canola oil

DIRECTIONS

In the bowl of a food processor (blender, or stick blender will work) add the egg, lemon juice, olive oil, Dijon mustard, salt, garlic, and herbs. Process a few times until well mixed. With the motor running, very slowly pour in about a cup of oil. My father uses ¼ cup olive oil and the rest canola. As you keep pouring you will see it start to emulsify and look like mayonnaise, when it’s your desired texture, stop, and taste. Correct seasonings and you’re done.